I made these muffins last night and they are gone. They were delicious! Now is the time in this part of the country to make use of raspberries. Not only are they big and sweet, they are way cheaper than at any other time of year. The original recipe from http://www.fortheloveofcooking.blogpost.com/ calls for a streusel topping which I omitted. You can get the recipe with the streusel topping at their site or my version here.
2 cups of flour
1/2 cup sugar
1 tbs baking powder
1 tsp salt
1/2 cup butter, melted
1/2 cup milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon
8 oz fresh raspberries
Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins and bake for approximately 15 - 17 minutes or until lightly browned. This recipe yields 12 regular size muffins.
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